Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38 Page 39 Page 40 Page 41 Page 42 Page 43 Page 44 Page 45 Page 46 Page 47 Page 48 Page 49 Page 50 Page 51 Page 52 Page 53 Page 54 Page 55 Page 56 Page 57 Page 58 Page 59 Page 60 Page 61 Page 62 Page 63 Page 64 Page 65 Page 66 Page 67 Page 68 Page 69 Page 70 Page 71 Page 72 Page 73 Page 74 Page 75 Page 76 Page 77 Page 78 Page 79 Page 80 Page 81 Page 82 Page 83 Page 84 Page 85 Page 86 Page 87 Page 88 Page 89 Page 90 Page 91 Page 92 Page 93 Page 94 Page 95 Page 96 Page 97 Page 98 Page 99 Page 10024 p o r t l a n d monthly magazine Portland after dark 1.5 oz.Black Strap rum ½ oz.Campari 1.5 oz.pineapple ½ oz.lime juice ½ oz.simple syrup Served over ice “Junglebird” Rhum Food + Grog clockwise from top left: Meaghan Maurice (2); leah brown; benjamin moore aka active beer geek ideal excuse to drink more and more. One sip for each toast to the king, the lords and ladies of the court, and perhaps even the royal wolfhounds. Although this “toast- ing the town” eventually went out of vogue, what remains today is the need for the per- fect reason to partake in a bit of liquid plea- sure. December is full of such reasons, one of which is the celebration of the ratification of the 21st Amendment (a.k.a. the death of Prohibition) on December 5th, 1933. What- ever your reason, we’ve compiled the top places in Portland to indulge and enjoy the holiday hedonism. Elixir Fixer N ow that the summer crowds have waned, you’ll finally be able to grab a seat at Eventide Oyster Co. The bar teems with staff hand-shucking Maine oysters and whipping up classic cocktails with a twist. “As soon as it gets cold, people switch from clear to dark spirits. Our bour- bon consumption goes through the roof,” says John Myers. As the beverage manager of the Middle Street foodie trifecta that in- cludes Eventide, The Honey Paw, and Hu- go’s, he should know. Myers recommends the “Muddled Old Fashioned” for a wintery evening. “The bitters we use are very ar- omatic. You can smell the notes of cin- namon and cloves in the glass. Then we bruise up the orange and Luxardo cher- ries to release the flavors of the fruit. It’s a very rich cocktail.” HisNewYear’sEveindulgence?“One ofour‘DirtyDirtyMartinis’withfresh localoysters.Decemberisthesweetspotfor EastCoastoysters.It’swhenthey’rejustfatten- ingupforwinter.TheoysterbrineintheMar- tinimakesitaperfectpairing.” Winter Warmers Given predictions from the Old Farmer’s Al- manac of a “colder than normal” Northeast winter, why not stabilize your body temper- ature at Boone’s Fish House. With a grand fireplace to warm you from the outside, fes- tive and sparkling decorations to warm your spirit, and invigorating cocktails, Boone’s is the embodiment of gemütlichkeit, the Ger- man expression for a place of comfort and good cheer. “It’s a cozy atmosphere,” says general manager Abigail Moon. “And to pair with our wintry cocktails we’ll have a sea- sonal happy-hour menu with carb-comfort- ¾ oz.Honey-Ginger Syrup (1 large piece fresh ginger,1.5 oz.honey, 2 tbsp sugar,1/2 oz.water) ½ oz.lemon juice ¼ oz.simple syrup 1.75 oz.single house malt Finishing touch: Laphroaig 10 year float on top. Served in a rocks glass with a candied ginger on a swivel. “Penicillin” Liquid Riot